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Garlic Mushroom Pasta is for all the real garlic lovers out there! This pasta dinner is delightfully simple and made with just six ingredients. Every bite of tender mushrooms with al dente spaghetti tossed in an extra garlicky pasta sauce is better than the last!
Why You’ll Love This
- So. Much. Garlic. Can you have too much garlic? I’m sure the answer is technically yes, which is why I like to keep this recipe tamed down to a sensible 9 cloves. However, as previously mentioned, you can always toss some more into the olive oil if you’d like.
- Meatless. If you’re interested in cutting back on your meat intake (or just looking for a meatless Monday option), this is a great recipe for you! The mushrooms really help to bulk up the pasta even more. Plus, you can always use a protein pasta if you’re nervous about not getting enough of that.
- Simple as can be. With just 6 ingredients needed, this recipe is oh so simple! Plus, all of the ingredients listed are budget-friendly and easy to grab from your local grocery store. Nothing about this recipe is a hassle.
Garlic Mushroom Pasta Ingredients
- Garlic – you’re going to want to use fresh cloves. Frozen and the pre-minced kind won’t work here. You want that real garlic flavor from fresh cloves.
- Olive oil – a high quality one will yield the best flavor.
- Pasta – spaghetti, linguine, bucatini, or angel hair works best.
- Butter – use unsalted and I personally love using Kerrygold. It has such great flavor in a simple dish like this.
- Pasta sauce – my favorite is Rao’s marinara and Trader Joe’s organic tomato basil.
- Portobello mushrooms – meaty and tasty!
Recipe Tips, Substitutions, and Variations
- Use fresh garlic. Pre-minced and frozen garlic simply won’t cut it here. For the best flavor and aroma, be sure to only use fresh finely minced garlic for this pasta recipe. And again, you can measure with your heart!
- You can use homemade or store-bought sauce. It’s all about ease here. If you have some homemade pasta sauce you love, use it! If you want to keep things nice and easy, grab a jar of your favorite store-bought sauce. It’s getting dressed up with butter and garlic olive oil, so it really won’t taste store-bought at all.
- Change up the mushrooms. You can really use any type of mushrooms that you like best. Might I suggest giving Lion’s Mane Mushrooms or Shiitake Mushrooms a try? Just make sure that no matter what kind of mushroom you use, they’re all cut to the same bite-sized pieces.
- Pasta type and size. This is definitely a recipe that works best with long strands of pasta like spaghetti, linguine, angel hair, and bucatini. However, if you only have short cut pasta on hand like rigatoni or penne, they work too. Make sure you adjust cooking time for all your pasta according to the box!
- Add a protein. If you would like to bulk up this garlic mushroom pasta, adding in shrimp or chicken would be delicious! In addition, I bet some beef meatballs would be so good as well.
Storage and Reheating
Once cooled to room temperature, you can store your leftover garlic mushroom pasta in an airtight container in the fridge for up to 3 days. It can be reheated in the microwave – just zap it for 30 seconds at a time, stirring each time it stops, until warmed through.
To freeze, freeze the sauce separately. If you know you’re going to want to freeze this recipe, separate the sauce and the pasta before tossing together what you’re eating in that moment. The sauce can be frozen for up to 3 months and I highly recommend using Souper Cubes for them! To reheat, pop out a block or two and reheat on the stovetop. Add a little bit of liquid to the bottom of the pan to prevent burning.
What to Serve with Garlic Mushroom Pasta
Round out your plate with some of the best easy side dish recipes! Double down on the garlic flavor with some Easy Garlic Knots or Extra Garlicky and Cheesy Bread. Stay on the lighter side with Roasted Parmesan Broccoli or Roasted Parmesan Carrots.
Garlic Mushroom Pasta
- 9 cloves of garlic, finely minced
- ¼ cup (59 ml) olive oil
- 1 pound (454 g) dried spaghetti pasta
- 6 tablespoons (84 g) unsalted butter
- 15 ounce (425 g) jar of homemade pasta sauce or store-bought
- 8 ounce (227 g) baby portobello mushrooms, sliced
- In a medium pot, bring the olive oil and garlic to a boil then turn the heat down to low and let garlic and olive oil cook for 30 minutes.
- In the meantime, cook your pasta according to the directions on the box.
- At the same time, in a very large skillet, cook your mushrooms in a bit of olive oil and season with salt and pepper, to taste.
- When the pasta is done cooking, drain the pasta and add it to the skillet with the mushrooms.
- In the pot where the garlic oil is, add the 6 tbsp. of butter and let it melt completely. Once butter has melted, add the jar of pasta sauce and stir to mix well.
- Remove the garlic sauce from heat and pour all over the pasta in the skillet. Toss well to coat every strand.
- Serve with fresh basil and freshly grated parmesan cheese on top!
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Photographs by Eat Love Eat